Chicken, tomato, avocado and feta pasta salad

    1 hour 35 min

    A hearty and delicious pasta salad, which is perfect for packed lunches, summer barbecues or dinner. It's easy to make, and packed full of flavour and texture.


    14 people made this

    Makes: 4 - 6 hearty servings

    • 175g pasta
    • 2 skinless chicken thigh fillets
    • 2 tablespoons pitted and roughly chopped oil-cured black olives
    • 450g baby plum tomatoes
    • 60g feta cheese, crumbled
    • 2 ripe avocados, cubed
    • 1/4 small red onion, finely diced
    • 2 small green peppers, diced
    • 2 teaspoons extra-virgin olive oil, divided
    • 1 dessertspoon lemon juice
    • 1-2 large pinches dried basil, crushed between your fingers
    • 1 pinch dried chilli flakes (crushed chillies)
    • salt and pepper to taste

    Prep:20min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

    1. Bring a small saucepan of lightly salted water to the boil. Add chicken, bring to a simmer and cook for 15 minutes or until chicken is cooked through. Remove with slotted spoon and chill for 1 hour, or until cold. Chop into cubes.
    2. Meanwhile, bring a large saucepan of salted water to the boil. Add pasta and cook as per packet's instructions. Drain, cool under a cold running tap and drain again. Transfer to a large salad bowl and toss with 1 teaspoon oil. Set aside.
    3. Toss pasta, chicken with olives, tomatoes, feta cheese, onion, peppers, oil, lemon juice, basil, chilli, salt and pepper. Gently toss the avocados in and serve. Enjoy!


    For a quick cheat, use ready-made chilled pasta and leftover chicken from shop-bought rotisserie or the Sunday roast.

    See it on my blog

    Check this recipe out on honeyandspice!

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